DINNER MENU
Ken Kehn, C.E.C. - Executive Chef | Lucas Gilbert - Executive Sous Chef
WE ARE PROUDLY A SEED OIL-FREE RESTAURANT
APPETIZERS
SURF & TURF TEMPURA ROLL
steak, lobster, cream cheese, scallions, sweet soy, chili wasabi aioli
CRISPY STUFFED BREAD SERVICE FOR THE TABLE
nduja, soppressata and mozzarella panzerotti, bone marrow caramelized onion jam, pesto butter, calabrian chili balsamic butter
Short rib & Lobster DUMPLINGS
crispy short rib gyoza, lobster and cucumber salad, kewpie mayo, chili oil, ginger soy reduction, cilantro
CALAMARI
peppadews, garlic, arugula, sweet chili glaze
CHAR SIU PORK BELLY
crispy confit pork belly, salt and sugar cured cucumbers, pickled peanuts, scallion, sesame
KOREAN CHICKEN DRUMMETTES
crispy chicken legs, honey gochujang sauce, creamy massaman curry and coconut dressing, fresh coriander, jalapeño
ESCARGOTS À LA BOURGUIGNONNE
white wine, butter, garlic, shallot, parsley, blue cheese, baguette
BAKED BRIE & ARTICHOKE DIP
spinach, sour cherry compote, crispy shallots, almonds, ciabatta
CHARRED SPANISH OCTOPUS
roasted garlic and tomato hummus, smoked bacon and red chili vinaigrette, olive, lemon and parsley salad, crispy chickpeas
RAW BAR
SEAFOOD PLATEAU
chili remoulade, cocktail sauce, yuzu apple mignonette, tabasco horseradish sorbet maine lobster, jumbo shrimp, colossal blue crab, east coast oysters on the half shell
SEAFOOD COCKTAILS
cocktail sauce, remoulade lemon, tabasco jumbo | colossal crab | maine lobster
OYSTERS ON THE HALF SHELL cocktail sauce, tabasco horseradish sorbet,
yuzu apple mignonette
WAGYU STEAK TARTARE
dijon and whole grain mustard, horseradish, capers, cornichon, shallot, tabasco, olive oil, truffle aioli, crispy shallots, quail egg, beef tallow fried potato chips
OPEN FACED TUNA WONTON
peppercorn seared tuna, edamame avocado mousse, mango wasabi aioli, black vinegar reduction, cilantro, sesame, crystalized ginger, peanuts
ROYAL OSSETRA CAVIAR
buckwheat blini, crème fraîche, traditional garnishes
SOUPS & SALADS
LOBSTER BISQUE
poached lobster, sherry, lemon crema, smoked paprika, scallion
CLASSIC CAESAR SALAD
romaine, pecorino, white anchovies, brioche croutons, shaved parmesan, classic caesar dressing
677 CHOP SALAD
romaine, iceberg and radicchio, tomatoes, cucumbers, red onions, gorgonzola, avocado, crispy tobacco onions, white balsamic vinaigrette
677 FRENCH ONION
short rib, onion broth, buttered croutons, three cheeses, “everything bagel” pastry
GREEN GODDESS SALAD
frilly green leaf lettuce, chèvre, peas, asparagus, cucumbers, heirloom cherry tomatoes, radish, pine nuts, creamy herb dressing
BLT WEDGE
iceberg, gorgonzola, red onions, tomatoes, bacon, thick cut onion rings, blue cheese dressing, white balsamic vinaigrette
OUR SIGNATURE WAGYU
KUROGE WAGYU CAP STEAK
8oz. A5 Japanese Wagyu, Miyazaki Prefecture
A5 JAPANESE WAGYU FILET
6 oz. Kagoshima Prefect
WAGYU NY STRIP
12 oz. Snake River Farms Gold Label
SNOW AGED JAPANESE WAGYU
2 oz. Increments, 30 day aged A5 grade, Niigata Prefecture
OUR CLASSIC CUTS
PETITE FILET
7 oz. Greater Omaha
FILET
10 oz. Greater Omaha
HANGER
10 oz. Greater Omaha
NY STRIP
14 oz. Prime Greater Omaha
COWBOY
18 oz. Prime Greater Omaha
PORTERHOUSE FOR TWO
36 oz. Prime Greater Omaha, duck fat & black truffle yorkshire pudding, truffle steak fries
“HANGING” TOMAHAWK FOR TWO
50 oz. Prime, Sliced Tableside, parmesan and butter breadcrumb crusted fingerling potatoes, dry aged beef tallow and roasted garlic butter
TOPPERS
mushrooms & onions
oscar style
blue cheese
fried egg
au poivre
COMPANIONS
butter poached canadian lobster tail
sautéed colossal lump crab
colossal garlic shrimp
BUTTERS
black truffle butter
gorgonzola bacon butter
dry aged beef tallow & roasted garlic butter
SAUCES
veal démi-gláce
truffle bearnaise
peppercorn cream
creamy horseradish
red chimichurri
FISH & SHELLFISH
PINOT NOIR LACQUERED CHILEAN SEA BASS
fingerling potatoes, fava beans, asparagus, creamy braised leeks & lobster, red wine glaze
PAN SEARED DIVER SCALLOPS
petite pea and asparagus risotto, saffron aioli, mint and pea coulis, syrah gastrique, fennel and orange salad
LOBSTER & SHRIMP FRA DIAVOLO
cold water lobster, white shrimp, pappardelle, tomato, calabrian chilies, garlic, basil, white wine, pecorino romano
HERB & GARLIC CRUSTED SALMON
faroe island salmon fillet, sweet pea purée, confit fingerling potatoes, citrus butter, charred scallion
SPECIALITIES
SICILIAN STYLE VEAL RACK CHOP
cherry and banana peppers, white wine, garlic, butter
BUTTER ROASTED HALF CHICKEN
herb and olive oil smashed red potatoes, haricot vert, wild mushroom and marsala demi glace
VEAL MARIA
pounded and breaded veal chop, pecorino, veal reduction, arugula, tomato, red onion, balsamic, lemon, olive oil
BBQ GLAZED CRISPY PORK SHANK
pineapple habanero bbq glaze, cabbage and apple slaw, sweet corn and scallion waffles, bacon roasted green beans
BAKED POTATO
LOADED
bacon, cheddar, sour cream, butter, scallions
LOBSTER
lobster béchamel, three cheeses, scallions
BROCCOLI
cheddar, sour cream, scallions
SIDES
MUSHROOM DU JOUR
chef ’s daily selection and preparation
LOBSTER MAC N’ CHEESE
cavatappi, four cheeses
BRUSSELS SPROUTS
hazelnuts, brown butter
JALAPEÑO CREAMED CORN
truffle, pangrattato
HARICOTS VERTS AMANDINE
butter, shallots, amaretto, toasted almonds
TRUFFLE STEAK FRIES
LOBSTER FRIED RICE
hot crispy oil, edamame, scallion, sweet soy sauce, calabrian truffle crunch
GRILLED ASPARAGUS
truffled pecorino
TRIPLE BUTTER POTATO PURÉE
CREAMED SPINACH
béchamel, grated pecorino, crispy shallots
BEEF TALLOW FRIED POTATO PAVÉ
black garlic and szechuan peppercorn ketchup, truffle aioli, green onion
CHARRED HEIRLOOM CARROTS & PARSNIPS
chèvre, dukkah, aleppo chili flakes, honey
